Red Wine-Braised Short Ribs
- 5 pounds bone-in beef short ribs, cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
- Produce
- Bay leaves, fresh or dried (2)
- Carrots, medium (3)
- Celery stalks (2)
- Flat-leaf parsley (10 sprigs)
- Garlic (1 head)
- Onions, medium (3)
- Oregano (4 sprigs)
- Rosemary (2 sprigs)
- Thyme (8 sprigs)
- Meat
- Beef short ribs, bone-in (5 pounds)
- Canned Goods
- Beef stock, low-salt (4 cups)
- Tomato paste (1 tablespoon)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Vegetable oil (3 tablespoons)
- Beer, Wine & Liquor
- Red wine, dry (1 750-ml bottle)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published September 25, 2011 (1 year ago).
106 people saved this recipe.
